PheMOMenon’s Hot Fudge Sauce

Doesn’t that look fantastic!?
I seriously just want to grab a spoon and slurp down a heaping spoonful while thinking skinny thoughts.  Chocolate does have it’s health benefits you know.
This chocolate just happens to be the work of my friend and fellow blogger Holly, aka PheMOMenon.  She posted this on her blog awhile back and it just called to me.  The only ingredient I don’t always have on hand is heavy cream so I definitely consider this budget gourmet at it’s best!  It is hot fudge sauce that takes only minutes to make, that’s right, I said minutes and with summer in full swing I can’t imagine anything yummier than vanilla ice cream smothered with this!  I am so excited that she let me share it with you! {Thank you Holly!}
Holly served her sinful fudge sauce with this Chocolate Loaf Cake and as I edit this right now at 11:00 at night I am fighting the urge to run into the kitchen and make some right now despite the fact that it is still 80° outside.
5 Minute Hot Fudge Sauce
Makes about 2 cups
  • 3/4 cup heavy cream
  • 1/3 cup light corn syrup
  • 1/3 cup dark brown (or light brown) sugar
  • 1/3 cup Dutch cocoa powder
  • 1/2 teaspoon sea salt
  • 6 ounces good quality bittersweet chocolate, finely chopped
  • 4 tablespoons unsalted butter, cut into small pieces
  • 2 teaspoons pure vanilla extract
In a large glass measuring cup or other microwave safe bowl whisk together the cream, corn syrup, brown sugar, cocoa and salt to combine well.  Microwave on high 1 to 1 1/2 minutes until hot but not boiling over.  Start with 1 minute, then just look and see if it is just simmering – it will be hotter than you think if it is simmering, so don’t wait for it to boil and scald.
Add the chopped chocolate and butter to the mixture and let it sit and melt for 1 minute.  Use a small whisk or rubber spatula to stir the chocolate and butter into the mixture until melted and smooth.  Microwave for 30 seconds more if needed, just enough to make sure all the chocolate and butter are melted without scorching anything.  Add the vanilla and stir well to combine thoroughly.
The hot fudge can be used right away or cooled to room temperature then stored in a tightly lidded, airtight, heat proof container in the refrigerator.  If using the fudge out of the refrigerator, heat it gently in a bowl of hot water or in 10 second bursts in the microwave till just the desired consistency.
Photography and Recipe courtesy of PheMOMenon


  1. HAnd me the spoon, I will slurp it down too! Yes, it does indeed look fantastic.

  2. This is almost too easy to make! I could get into serious chocolate trouble with this- it looks so good! 🙂

  3. Jerry Malone says:

    I have found a lot of good receips, today and Im really happy about it, Keep up the good work! Jerry Malone


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